Condensed buttermilk, buttermilk powder, and process for making same



BMILK POWDER, AND PROC APPLICATION FILED APR. 8, 1916- 1,370,828. Patented Mar. 8, 1921.

2 SHEETSSHEET I.

a; 3 If fiEY *i fl TTOF?NLY.

I S. MERRELL.

CONDENSED BUTTEHMILK, BUTTERMILK POWDERA'ND PRO CESS FOR MAKING SAME. APPLICATION FILED APR. s. 1916.

Patented Mar. 8, 1921.

2 SHEETSSHEET 2- .HTTOE'NEYJ IRVING- S. MEBBELL, OF SYRACUSE, NEW YORK, ABSIGNON. 1'0 HERRELL-BOULE COMPANY, 01' SYRACUSE, NEW YORK, A. CORPORATION 01 NEW YORK.

CONDENSED BUTTEBHILK, BUTTERHILK POWDEB,- AND PROCESS FOR MAKING SAME.

To allwkomitma concern:

Be it known thift I, Iavmc S. Manner-m, a citizen of the United States, and resident of S racuse, in the county of Onondaga, 1n

5 the l tate of New York, have invented new and useful Improvements in Condensed Buttermilk, Buttermilk Powder, and Processes for Making Same, of which the fol lowing, taken in connection with the accompanying drawings, is a full, clear, and exact description.

This invention relates to certain improve-v ments in food roducts, and relates more articularly to t e production of condensed uttermilk and buttermilk owder and to the processes utilized in pro ucing the same respectively, the claims of this application being limited to the buttermllk powder aspect of .the invention. Although attempts have been made and experiments carried out by me for the production of condensed buttermilk, I have never heretofore been able to produce a condensed buttermilk in which there was not, during the condensation or immediately subsequent thereto, a separation of certain of the constituents of the buttermilk resulting, first in a flaky appearance in the not, and in a short time in the com lete wheying off or separation of the coagu ated proteids from the whey. So far as I am aware, condensed buttermilk has never been successfully produced, the period of condensation so increasing or allowing the increase of acidity as to render the proteids insoluble in the resultant product.

Attempts have likewise been made by me to produce a soluble buttermilk powder both by the use of the hot roll process and by the use of the spraying rocess as first disclosed in Letters Patent 0. 666,711 to Stauf. It is found that the drying of but termilk, and even ordinaryfresh milk, upon heated rolls destroys the solubility of the product. .The process described by Stauf consisting in introducing the milk in the form of a fine spray or mist into moistureabsorbing air does not affect the solubility of powder produced from ordinary raw milk, but attempts to apply the Stauf process tobuttermilk disclose the fact that the roteids of the milk are rendered insoluble uring the drying operation, so that buttermilk reconstituted from buttermilk wder made in accordance with Specification of Letters Patent.

"by introducing the condensed .constituted product is,

prod- Stauf, an which h Patented Mar. 8, 1921.

4 4 Application mu 1910. Serial m. 89,901.

is the only'known method of producin a soluble milk powder, shows withinthirty minutes distinct evidences of separation or wheying ofi'.

I have.-now discovered a duclng, and have produce by the use of such a process condensed buttermilk which does not have the flaky appearance of the product produced by the prior attempts, and in which the proteids have not been rend- 6 ered insoluble and are not separated from rocess for prothe remaining constituents of the milk.

I have further discovered that by precondensing the buttermilk in accordance with my process andthen drying the same 7 buttermilk in the form of a fine spray or mist into moisture-absorbing air, a soluble buttermilk powder is obtained which, when reconstituted b the addition of water, will not whey o for a considerable period of time, not less than twenty-four hours. The retherefore, an improvement upon ordina raw fresh butter-' milk which will whey of i if left to stand for 'a period of time not to exceed two or three hours.

These two products are my inventions and the processes for producing said products are likewise my inventions.

In the drawings, 1 have disclosed somewhat diagrammatically a suitable apparatus :tor carryln out a satisfactory process for producing t ese new products.

' F gure 1 is an elevation of the apparatus. v

Fig. 2 is a vertical section of the liquidcondensing chamber and the vapor-condensing chamber of the condensing apparatus.

The apparatus is substantially the same as that isclosed in my copending applications, Serial Nos. 62,243 and 62,244, both filed under date of November 1-8, .1914, and comprises, as shown in Fig. 1, a condensing apparatus -1 consisting of a steamjacketed liquid-condensing chamber 2-, a vapor-condensing chamber 3- connected, thereto, and a series of milk-receiving tanks 4, each connected to the chamber -2-'- for t e passage of liquid to each or all of said tan and likewise connected to the vapor-condensing aHparatus-3 for of said tanks the that exists in the producing in each or'a same degree of vacuum 0 amber -3,

means 0 necessary to The pipe -5- is adapted to be connected to any suitable pump adapted to form a seal for t e vapor-condensing chamber and not herein further illustrate or describe. The tanks -4-- are each suitably and independently connected to a pipe '-6- through which the milk may be drawn by a small pump -7- and forced into and through a heating apparatus -8, of any known or desirable construction, from which the milk asses to a pressure pump --9 K .which it is forced under hig pressure through pipe --10- and atomizer --11-- into a desiccating chamber -12-. Moisture-absorbing air in sufficient regulated volume is. supplied through the air tube -13-- which, in this instance, is shown as directing the air into the desiccating chamber in such a manner that it surrounds and envelops and carries forward the spray. Any suitable means, such as a screen, may be the moisture-laden air.

The specific construction of the liquidcondensin chamber and the vapor-condensing cham er of the condensing apparatus is disclosed in Fig.- 2. The liquid-condensing apparatus comprises a vertically arranged cylindrical chamber or heater -14 I forming a of a diameter but slightly formed preferably of thin sheet metal, such as sheet tin, having a substantially closed bottom provided with a central opening -15- constituting an inlet for the milk.

The exterior surface of the chamber or heater -14s is preferably provided with a plurality of horizontally disposed circumferential drip rings -16, preferably hav ing their edges fluted, to discharge the condensation collecting upon' the outer surface of the heater. This chamber or heater is surrounded by a suitable casing --l7- steam jacket into which steam may be introduced through the casing in an suitable and well-known manner. 1 ithin the chamber 14- is positioned a rotary beater -18- formed of a pair or end castings -19- and 20- carried by a vertically arranged central shaft 21- having its lower end journaled in a spider --22- positioned in the opening -l5- and its upper end removably journaled in a bearing ---23- carried by the cap --24- of the vapor-condensing apparatus -25-.

Suitable vertical bars -26-- are secured to the end castings -19- and -20- and these bars as shown carry a series of horizontally disposed ring-shaped disks --27- less than the interior diameter of the heater -14-, whereby upon rapid rotation of the beater -18- the milk is caused to travel in a film up the wall of the chamber. the horizontally disposed ring-shaped disks constituting dams preventing the milk from flowing except 1n provided for separating the powder from a substantially uniform layer of continuous exterior conformation.

The upper end of the chamber -14- is surrounded by a trough '-28- from which the discharge pipe -29- leads to each of the tanks --4, a suitable three-way valve -30- or other means being provided for controlling the flow of the milk into either or both of said tanks.

The upper portion of the beater is provided with a deflecting plate --31- and a deflecting hood 32 all of which features form a portion of the invention claimed in my said copending application. The shaft -21-, and thereby the beater, may be driven in any suitable way, as by gearing -33- and pulley -34-, not necessary to herein further'illustrate or describe.

The vapor-condensing chamber --25- is of the same form and operates upon the same principle as in my said copending application; the vapor issuing from the heater -14 is drawn into the vapor-condensing apparatus 25- where it comes in contact with a series of water sprays issuing from the pipe -35-, whereby the vapor is condensed to retain and increase the vacuum in the apparatus.

The tanks -4- are each connected to the cap -24-- of the vapor-condensing apparatus by a pipe -36-- by means of which vacuum may be produced in either one or both of said tanks so that the milk will freely flow from the liquid-condensing ap paratus to either or both of said tanks, as it is desired.

The known commercial operation of condensing milk which I have found unsuccesful in the condensing of buttermilk is, of course. carried on by batches,-that is, a quantity pan, replenished as the operation continues and allowed to remain there subjected to the heat for two or' three hours, and then drawn off and a second batch placed in the pan and boiled down in the same manner. Cool entering milk is continuously being mixed, and its temperature averaged with the heated condensed milk in the pan. These conditions not only injuriously affect the flavor and keeping qualities of all milk, but have, in practice, been found unsuccessful in operating upon buttermilk, doubtless by reason of the increase in the acid content thereof, rendering the proteids insoluble and causing a separation or Wheying oil in the product. v

The process disclosed herein is a continuous one and involves a centrifugally pro duced flowing layer of milk moving over a heated surface in a high vacuum. By the high vacuum is intended a vacuum of upward of 18" of mercury, the vacuum used in practice being from 23 to 26?" of merof milk is forced into the vacuum i flowing layer of milk ing temperature,

the inwardly moving bubbles and e non-vaporized liquid nearest the surface Where it receives the greatest until the instant of its displacement from contact with such surface. The moment it boils, it is immediately displaced by the heavier non-boiling liquid and moved inwardly, and the vapor, separated from the liquid by the centrifu beater, is discharged, while the liquid containing the solids is thrown back into the moving layer of milk.

wall and constantly ing portion with its bubbles, eliminates scorching of the material which occurs when bubbles remain in contact with the heating surface. During its passage through the chamber the layer of milk is held in contact with the heated surface and is uniformlysubjected to the heat, whereby the evaporation and condensation is uniform and is effected during the relatively short period of time consumed by t e passage of the milk through the chamber, approximately a minute and a quarter to condense skim milk 3 or 4 to l in an apparatus of predetermined size operated at predetermined beater speeds. When the mechanically forced reaches the vaporizit is not cooled temperature averaged with, a constantly replenished adjacent body of milk of dlfierent temperature. through the chamber is continuously and uniformly subjected to contact with the heated wall and to the transfer of heat by 1s uniformly heated thereby, as distinguished from the known apparatus in which only a comparatively small portion of the liquid is directly heated by contact with the heating surface, the remaining portions bein hetlllied by contact with the adjacent heat m1 The mechanical movement of the milk continues to subject it n fresh buttermilk. and constantly arranggal action of the p by, or its All of the liquid passing uniformly to the vaporizin temperature as the viscosity increases. he briefness of the time during which the milk is subjected to the vaporizing temperature and the uniformity of subjection to this temperature reduce to a mini mum any change in the constituents, and the product produced will dissolve in water and will not whey off for a considerable period of time, even the period at which wheying off will occur In llke manner, if buttermilk condensed in the manner heretofore described is reduced to powder by the process herein de scribed, or perhaps by the resultant product is readily soluble and is an improvement upon, fresh buttermilk so far as in that it will not whey off for a considerable period of time, perhaps twenty-four (24) hours, whereas fresh buttermilk will show methods for producing the products herein disclosed, I do not desire to limit myself to any particular process or series of steps in the production of said products, as changes may be made in the details of the process, and perhaps for otherwise producing the products.

at I claim is 1. The process of condensing buttermilk consisting in introducing the buttermilk into the bottom of a substantially vertically isposed heated cylinder, causing the butterportion of the liquid constituents of the buttermilk within the cylinder, condensing the vapor to produce high vacuum in the cylinder, and discharging the finished product from the cylinder in substantially the same succession as it was introduced.

2. The process of condensing buttermilk, consisting in causing the liquid to flow spirally upon the interior surface of a heated cy inder under high vacuum.

3. The process of condensing buttermilk,

liquid constituents the cylinder separately from the vapor and condensing the vapor to produce high vacuum in the cylinder.

4. The method of producing a condensed buttermilk product consisting in introducing the buttermilk into a ontainer of sub st'antially Lllt'lllfll' cross section under high vacuum and heated to a' temperature suflic ent to vaporize liquid constituents of the other suitable proc permanency is concerned,

cylinder to vaporize a.

of the buttermilk, discharging the buttermilk from greater in extent than methods discovered I escape inwardly buttermilk in said container to a temperature sufiicient to vaporize liquid constituents of the buttermilk at the pressure maintained in said container, shapingthe buttermilk in a. layer upon the interior surface of the container with an interior substantially unobstructed vapor zone, rapidly moving the layer spirally over the'surface from the inlet toward the outlet from the container, permitting the vapor to escape inwardly from the layer and freely from the container, and condensing the vapor to produce high vacuum in the container.

ing the buttermilk into a verticall disposed container of substantiallly circular crosssection, heating the buttermilk in said container to a temperature sufficient to vaporize the liquid constituents of the buttermilk at the pressure maintained in said container, centrifugally shaping the buttermilk in a layerupon the interior surface of the con tainer with an interior substantially unobstructed vapor zone, rapidly moving the layer spirally over the surface from the inlet toward the outlet from the container, permitting the vapor to escape inwardly from the layer and freely from the container, and condensing the vapor to produce hi h vacuum in the container.

The process of producing concentrated buttermilk consisting in continuously introducing buttermilk into one end of a con-. tainer of substantially circular cross-section open at one end for the escape of vapor, permitting an amount of buttermilk to enter the container. suflicient only to form a spreading upon the wall thereof, maintaining a hi h vacuum in the container, shaping the introduced buttermilk in the form of a layer upon the interior surface of the container moving the layer circularly over the surface of the container and simultaneously causing the layer of buttermilk to i of the conmove from the receiving end tainer toward the opposite end, heating the layer of buttermilk, while moving, to a temperature sufiic'ient to vaporize liquid constituents thereof and discharging the concentrated butermilk from the container when it reaches the end The method of producing a condensed buttermilk product consisting in introducmilk into a container at the maintained pressure of the container opposite that at which it was introduced into the container and under a pressure approximating the pressure maintained in the container.

8, The process of producing concentratedv buttermilk consisting in continuously introducing buttermilk into one end t-f'a container of substantially circular cross section open at one end for the escape of vapor, .permitting an amount of buttermilk to enter the container suflicient only to form a spreading upon the interior wall thereof,-

shaping the introduced buttermilk in the form of a layer upon the interior surface of the, container, moving the layer circularly over the surface of the container and simultaneously causing the layer ofbnttermilk to move from the receiving en of the containertoward the opposite end, heating the layer of buttermilk, while moving, to a temperature suflicient to vaporize liquid constituents thereof at the pressure maintained in the container, condensing the vapor to produce high vacuum in the container and discharging the concentrated buttermilk from the container when it reaches the end of'the container opposite that at which it was introduced and under a pressure approximating the pressure maintained inthe container. I

9. The method of producing buttermilk powder consisting in introducing the butter- 4 of circular cross section under high vacuum andheated to a temperature sufficient to .vaporize liquid constituents of the buttermilk at the pressure maintained in said container, shaping the milk in the form of a la er upon the surface of the container, rapid y moving the layer circularly over the surface and simu taneously causing the entirev body of buttermilk to move from the point of introduction toward the opposite end of the container, permitting theva-por to escape inwardly from the layer and freely from the container, discharging the condensed-"buttermilk from the container, and desiccating the condensed buttermilk.

10. The method of producing buttermilk powder consisting in introducing the buttermilk into a container of circular cross sectemperature sufficient to vaporize liquid constituents of the buttermilk at the pressure maintained in said container,

shaping the buttermilk in the form of a layer upon the surface of the oontainer,'rapidly moving the layer circularly over the surface and simul taneously causing the entire body of butter-' milk to move from the point of introduction toward the opposite end of the container, permitting the vapor to escape inwardly from the layer and freely from the container, discharging the condensed buttermilk from the container, and atomizing the condensed buttermilk into'moisture absorb-- ing'air to reduce it to a powder.

11. The method of producing buttermilk powder consisting in introducing the buttermilk into a container end of the container, permitting the vapor to escape inwardly from the layer and freely from the container, condensing the vapor to produce high vacuum in the container, discharging the condensed buttermilk from the container, and desiccating the condensed" buttermilk.

12. The method of producing buttermilk powder consisting in introducing the buttermilk into a container of circular cross section heated to a temperature sufiicient to vaporize liquid constituents of the buttermilk at the pressure existing in said container, shaping the buttermilk in the form of a layer upon the surface of the container, rapidly moving the layer circularly over the surface and simultaneously causing the entire body of buttermilk to move from the point of introduction toward the opposite end of the container, permitting the vapor to escape inwardly from the layer and freely from the container, condensing the vapor to produce high vacuum in the container, discharging the condensed buttermilk from the container, and atomizing the condensed buttermilk into moisture absorbing air to reduce it to a powder.

13. The process of producing buttermilk powder consisting in introducing the buttermilk into' a container of substantially circular cross section under high vacuum and heated to a temperature suiiicient to vaporize liquid constituents of the buttermilk at the pressure maintained in the container, shaping the buttermilk'upon the interior surface of said container in the form of a tubular layer open at one end and closed at its clappsite end, rapidly moving the layer spirally over the surface of the container,-permitting the vapor to escape inwardly from the layer and freely from the (ontainer, discharging the condensed buttermilk at the open end of the tubular layer and atomizing the coniensed buttermilk into a current of moisnrre-absorbing air whereby it is practically ns'tantaneously reduced to dry powder.

14:. The process of producing buttermilk nowder consisting in introducing buttermilk nto one end of a container heated to a temof circular cross sec tion heated to a temperature suiiiclent tow upon the interior surface of the ting an amount of perature sufficient to vaporize liquid constituents of the buttermilk at pressure maintained in the container, maintaining a high vacuum in the container, positively moving the buttermilk circularly over the surface of the container, permitting an amount of substance to enter the container sufficient only to form a spreading on the heated wall of the container, causing the substance to move rapidly over the heated wall and to escape continuously from the container as soon as it reaches the end of the container opposite that at which it was introduced, and atomizing the concentrated buttermilk into moisture-absorbing air whereby it is practically instantaneously reduced to a dry powder.

15. The process of producing buttermilk powder consisting in continuously introducing buttermilk into one end of a container of substantially circular cross section open at one end for the escape of vapor, permitting an amount of buttermilk to container suflicient only to form a spreading upon the wall thereof, maintaining a high, vacuum in the container, shaping the introduced buttermilk in the form of a layer container, moving the layer circularly over the surface of the container and simultaneously causing the layer of buttermilk to move from the receiving end of the container toward the opposite end, heating the layer of buttermilk, while moving, to a temperature suflicient to vaporize liquid constituents thereof at the maintained pressure, discharging the concentrated buttermilk from the container when it reaches the end of the container p-.

enter the posite that at which it was introduced into the container and under a pressure approximating the pressure maintained in the container, and atomizing the concentrated buttermilk so discharged into a current of moisture absorbing air to reduce it to a powder.

16. The process of producing buttermilk powder consisting in continuously introducing buttermilk into one end of a container of substantially circular cross section .open at one end for the escape of vapor, permitbuttermilk to enter the container sufiicient only to form a spreading upon the interior wall thereof, shapin the introduced buttermilk in the form of a layer upon the interior surface of the container, moving the layer circularly over the surface of the container and simultaneously causing the layer of buttermilk to move from the receiving end of the container toward the opposite end, heating the layer of buttermilk while moving to a temperature sufiicient to vaporize liquid constituents thereof at the pressure maintained in the container, condensing the vapor to produce high vacuum in the container, discharging the concentrated buttermilk from the container when it reaches the end of the container opposite In witness whereof I have hereunto set that at which it was introlciluced and under my hand this 5th day of April, 1916.

a pressure approximating t e ressure main- T tained in the container, atom izing the con- IRVING MERRELM' centrated buttermilk so discharged into a Witnesses:

current of moisture absorbing air to reduce E. A. THOMPSON,

it to a powder. I M. V. HOWLAND. 

